• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for the elaboration of a dried hydrated pasta and obtained pasta. It is developed from dried pasta that is hydrated in cold water for 90 minutes and is removed every 10 minutes, which once hydrated is packaged in rations to freeze in temperature blast chillers or cryogenic cells, and depending on the system used to serve it for eat, you can opt for 70 seconds by stove, 2 to 2.5 minutes in the microwave or 90 seconds in a steam oven (for large quantities> 100 people). (Machine-translation by Google Translate, not legally binding)
    公开号:ES2643869A1
    申请号:ES201600413
    申请日:2016-05-24
    公开日:2017-11-24
    发明作者:Francisco Javier PRIETO MARTIN
    申请人:Francisco Javier PRIETO MARTIN；
    IPC主号:
    专利说明:

    image 1
    image2
    image3 DESCRIPTION
    Procedure for the preparation of a dry hydrated paste and obtained paste. Object of the invention
    The present invention relates to a dry hydrated and frozen pasta and its manufacturing process that considerably minimizes the cooking times necessary to serve the food, ready to eat.
    Currently, the times of heating of water and normal pasta cooking can be excessive, becoming practically impossible when it comes to feeding more than one hundred guests at a time, with the consequent waste of energy.
    It comes to solve the problem of preparing large quantities of pasta in an affordable time, and with an energy saving of at least 90%, also being applicable to smaller portions.
    The advantages of this invention are the following:
    - You can get to cook and have it ready in a time of 70 seconds.
    - When freezing in block, it occupies a smaller space.
    - It saves water in cooking, because less quantity is needed.
    - Cooking can be done in your own sauce in water and steam.
    - Applicable both in individual rations and in large quantities (more than one hundred people).
    - Wide versatility in cooking, from a stove, microwave or liquid kettle.
    - To adapt a factory it is not necessary to invest in machinery or pre-cooking equipment.
    The industrial application of the present invention is found in the dry pasta industry, its preparation and processing, and more specifically in the dry pasta industry without precooking. Background of the invention
    Although no invention identical to that described has been found, we present below the documents found that reflect the state of the art related to it.
    Thus, document ES2067280T3 refers to a process for the production of a frozen pasta comprising precooking a dough configured in pasta or a dehydrated paste, partially drying the precooked pasta, mixing it with a combination of sauce and water or water alone and then freezing it.
    ES2282747T3 proposes a frozen instant cooked pasta nest that can be obtained by means of a procedure comprising the steps of: (i) dividing an elongated dried pasta product into portions, each portion having a desired mass; (ii) loading each paste portion into one of a plurality of separate dosing devices, each separate dosing device comprising a perforated cup component base with a concave cone-shaped recess; (iii) rehydrate each paste portion inside a dosing device; (iv) cooling the rehydrated paste resulting from step (iii); (v) and freeze, in which, during the passage
    image4
    (iii) each portion of pasta is placed vertically in a dosing device so that, while rehydration occurs, said paste softens and falls to the base of the device in which a nest is formed that has a toroidal shape.
    Document ES2442620T3 describes a dry instant paste comprising at least 50% whole grain semolina, where at least 95% of the semolina particles are smaller than 400 microns in size, where the grain semolina complete contains the bran, germ, and endosperm of wheat in the same proportions as intact wheat, and where the pasta has a wall thickness of a maximum of 0.6 mm.
    ES2151746T3 proposes a device for the discontinuous preparation of pasta, such as spaghetti or similar, with a pasta feeding unit, a pasta preparation unit closed by means of inlet or outlet closure caps for cooking and draining pasta and a unit Vending machine, the pasta preparation unit presenting only a single chamber, which simultaneously serves to bake and sharply cool or drain cooked pasta, the chamber presenting an oblong shape, which the chamber has a cylindrical interior shape and is provided with a conical insert, which is configured as a strainer.
    Conclusions: As can be seen from the research carried out, we believe that none of the documents found solves the problems posed as the proposed invention does. Description of the invention
    The hydrated and frozen dry pasta and its elaboration process object of the present invention is constituted from dry pasta of any type (noodle, macaroni, noodle, spaghetti, ...), which is immersed in a cold water bath to produce cold hydration for 90 minutes. Every 10 minutes the product is removed, and finally it is packaged in rations to freeze, by means of temperature blasting machines or cryogenic cells, and keeping in normal freezing.
    The regeneration process can be obtained in different ways:
    a) In a stove: while the water is boiled with salt, the product is removed from the
    freezer and passed through cold water until thawed for a minute. Be
    drain the pasta and put it in the boiling water being ready in 70 seconds.
    b) In the microwave: the broth is placed cold in a bowl, the frozen pasta is added,
    removed and heated for 2 or 2.5 minutes at full power to be ready
    at your service.
    c) In a steam oven (large quantities> 100 people): while the steam oven is preheated to 100ºC, 5 kg of frozen pasta is taken out of the freezer, put in cold water until it is defrosted. Then, steam is placed in the baking rack for 90 seconds to have the pasta al dente.
    image5 Brief description of the drawings
    For a better understanding of the present description there are attached drawings representing a preferred embodiment of the present invention:
    Figure 1: Schematic view of the production and processing process through which dry pasta passes without precooking.
    The numerical references that appear in said figures correspond to the following constituent elements of the invention:
    one. Dry pasta
    2. Cold water bath
    3. Package to freeze
    Four. Temperature abductor / cryogenic cell
    5. Frozen product
    6. Stove
    7. Microwave
    8. Steam oven
    9. Boiling water
    10. Cold water
    eleven. Bowl of cold broth
    12. Pasta al dente Description of a preferred embodiment
    A preferred embodiment of the hydrated and frozen dry pasta and its manufacturing process object of the present invention can be based on dry pasta (1) of any type (noodle, macaroni, noodle, spaghetti, ...), which is immersed in a cold water bath
    (2) to produce cold hydration for just 90 minutes. Approximately every 10 minutes the product is removed, and finally it is packaged in rations to freeze (3), by means of blast chillers or temperature cells (4), keeping in normal freezing.
    The regeneration process can be obtained in different ways:
    a) In a stove (6): while the water (9) is boiled with salt, the product (5) is taken out of the freezer and passed through cold water (10) until it is defrosted for about a minute. The paste is drained and put in the boiling water (9) being ready (12) exactly in 70 seconds.
    image6
    b) Microwave (7): place the broth in a bowl (11), add the pasta
    frozen (5), removed and heated for 2 or 2.5 minutes at full power
    to be ready (12) to serve.
    5 C)In steam oven (8) (large quantities> 100 people): while preheating the
    steam oven (8) at 100 ° C 5 kg of frozen pasta (5) is taken out of the freezer,
    put in cold water (10) until defrosted. Then you enter in the
    steam oven (8) on baking rack for 90 seconds to have the
    al dente paste (12).
    10
    权利要求:
    Claims (2)
    [1]
    image 1
    image2
    image3
    1. Process for preparing dry hydrated and frozen pasta, characterized by being developed in the following stages:
    5
    i) The dried paste (1) is immersed in a cold water bath (2) for 90 minutes, stirring every 10 minutes.
    ii) Once hydrated, it is packaged in rations (3) to freeze in blast chillers (4) or cryogenic cells.
    iii) Depending on the system used to serve it and / or to eat, it is possible to opt for 70 seconds by means of a stove (6), from 2 to 2.5 minutes in the microwave (7) or 90 seconds in a steam oven (for large quantities> 100 people) (8).
    fifteen
    [2]
    2. Dry pasta (1) hydrated and frozen characterized by being constituted by any type of pasta (noodles, macaroni, noodles, spaghetti, ...) made according to the procedure previously claimed.
    6
    类似技术:
    公开号 | 公开日 | 专利标题
    Salazar-González et al.2012|Recent studies related to microwave processing of fluid foods
    CN105077013B|2018-09-11|The preparation method of quick-frozen red date taste noodle
    CN103948062B|2015-12-30|A kind of preparation method of pearl egg
    ES2643869B1|2018-06-08|Procedure for the preparation of a dry hydrated paste and obtained paste
    CN203802244U|2014-09-03|Food cooking device
    ES2884218T3|2021-12-10|Method of preparing a cereal grain, preparation equipment and corresponding cereal grain
    CN103229922B|2015-07-22|Red date and carrot eight-treasure rice pudding and preparation method thereof
    CN104082496A|2014-10-08|Wine-fragrance rice cake capable of clearing away summer heat
    ES2282747T3|2007-10-16|FROZEN PASTA PRODUCT.
    JP2013048562A|2013-03-14|Processing method of instant rod noodle and its device
    CN204467777U|2015-07-15|Gas device is received in a kind of culinary art
    CN105385523A|2016-03-09|Brewing method of mixed-grain wine
    ES2717573B2|2020-03-10|Industrial method of continuous processing of particulate food ingredients
    ES2578354T3|2016-07-26|Methods for mixing products using acoustic mixing
    CN203841057U|2014-09-24|Novel marinating equipment
    CN105660781A|2016-06-15|Turtledove meat osmunda japonica thunb bread and preparation method thereof
    CN209047454U|2019-07-02|A kind of burn-out-proof is worked red eggs food processing dedicated pot
    ES2390838T3|2012-11-16|Method for preparing lasagna and other ready-to-eat food products
    CN206791560U|2017-12-26|A kind of box-packed rice re-pasteurization kettle of cold chain
    CN104161467A|2014-11-26|Multi-use pot cover
    CN106174157A|2016-12-07|vacuum full shell mussel processing method
    KR101290229B1|2013-07-30|Manufacture method of multi-stage type temprature control hot-drying rice
    ES2681518B2|2019-04-01|Aseptic cooking method in batch lots
    RU2603908C2|2016-12-10|New method of fried flour preparation from grain
    KR101628191B1|2016-06-21|Method for manufacturing fast-fermented bean paste with functional materials
    同族专利:
    公开号 | 公开日
    ES2643869B1|2018-06-08|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2000060955A1|1999-04-07|2000-10-19|Unilever Plc|Frozen food product|
    法律状态:
    2018-06-08| FG2A| Definitive protection|Ref document number: 2643869 Country of ref document: ES Kind code of ref document: B1 Effective date: 20180608 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201600413A|ES2643869B1|2016-05-24|2016-05-24|Procedure for the preparation of a dry hydrated paste and obtained paste|ES201600413A| ES2643869B1|2016-05-24|2016-05-24|Procedure for the preparation of a dry hydrated paste and obtained paste|
    [返回顶部]